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A close-up side view of freshly baked homemade focaccia bread on parchment paper, showing the airy, puffy crumb and crispy golden crust. (Homemade Focaccia Bread)

Homemade Focaccia Bread (Easy No-Knead Recipe)

Our easy, no-knead Homemade Focaccia Bread recipe delivers a picture-perfect loaf. Achieve a deeply dimpled, golden-brown crust, a chewy, airy crumb, and the irresistible aroma of fresh rosemary, coarse sea salt, and glistening extra-virgin olive oil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Calories: 252
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups (512g) Bread Flour
  • 2 tsp (7g) Instant Yeast
  • 2 cups (480ml) Warm Water around 105-115°F or 40-46°C
  • 1/2 cup (120ml) Extra Virgin Olive Oil divided
  • 2 tsp (12g) Fine Sea Salt
  • 1 tsp (5g) Honey or Granulated Sugar optional
  • 4-5 sprigs Fresh Rosemary
  • 1 tbsp Coarse White Sea Salt Flakes to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 9x13 inch Dark Metallic Baking Pan

Method
 

Make the Dough
  1. In a large bowl, whisk together the 4 cups (512g) of bread flour, 2 tsp (7g) instant yeast, and 2 tsp (12g) fine sea salt. Add the optional honey or sugar.
  2. Pour in the 2 cups (480ml) of warm water and 1/4 cup (60ml) of the extra virgin olive oil. Mix with a spatula until a shaggy, sticky dough forms.
Rise and Prepare
  1. Cover the bowl and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  2. Pour 2 tbsp (30ml) of olive oil into a 9x13 inch baking pan. Transfer the dough to the pan, stretch gently, and let rise again for 30-45 minutes.
Dimple, Top, and Bake
  1. Preheat oven to 425°F (220°C). Drizzle dough with the remaining 2 tbsp (30ml) olive oil. Use oiled fingertips to press deep dimples all over the surface.
  2. Tuck fresh rosemary sprigs into the dimples and sprinkle generously with coarse sea salt flakes. Bake for 25-30 minutes until deep golden-brown and crispy.

Notes

Don't Be Afraid of Sticky Dough: A high-hydration (wet) dough is the secret to a light and airy focaccia. Keep your hands and scraper oiled to make it easier to handle.
Use High-Quality Olive Oil: Since olive oil is a primary flavor, using a good quality extra-virgin olive oil will make a noticeable difference in the final taste and aroma.
Embrace the Dimples: Don't be shy when dimpling the dough. These wells create the classic texture and are perfect little pools for olive oil and toppings.
Patience is Key: The long, slow rises are what develop the flavor and texture of your focaccia. Don't rush the process! A patient rise leads to a puffy, airy center.